- 1 tbsp olive oil, plus 1 tsp
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 slices pancetta
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 200g risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 2 garlic cloves, crushed
- 1l hot vegetable stock
- 200g watercress, stalks chopped
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 25g parmesan, finely grated, plus extra to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- ½ lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 180g raw king prawns, peeled and deveined
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
Heat 1 tbsp oil in a wide pan and fry the pancetta for 2 mins on each side. Drain on kitchen paper, then crumble. Fry the onion in the same pan for 5 mins until soft.
Stir in the rice and garlic for 2 mins to coat in the oil. Add half the stock, bring to the boil and simmer for 5 mins until absorbed. Add the remaining stock, a ladleful at a time, constantly stirring until the rice is tender, about 20 mins.
Stir in most of the watercress and the parmesan. Season well. Add the lemon zest and a squeeze of juice.
Spoon half the risotto onto a plate (use for lunch the next day, see tip below). Add the prawns to the pan and cook for 2 mins until pink. Toss the rest of the watercress with 1 tsp oil and lemon juice. Serve over the risotto with some pancetta and parmesan.
For the leftover lunchboxesDivide the leftover risotto between two lunchboxes and top with the remaining pancetta. Warm through and serve with watercress or salad.